Good afternoon, this has been a childhood favorite of mine for years. Smelling this bread cooking takes me right back to the kitchen I grew up in. I remember coming in out of the fields and sitting down on my bar stool at the island waiting for my mom to take this bread out of the oven.

Below you can find the original recipe and if you want to make it healthier I will give suggestions next to the ingredients. I always make this bread in small mini loaf pans because my husband and kids like to eat it for breakfast, snacks, it makes it easier to grab and go. It may not be the healthiest recipe but when I bake I always use the everything in moderation rule. I’ll only eat one mini-loaf at breakfast in place of my Ezekiel bread.

Zucchini Bread: 

1 1/2 cup flour (wheat flour)

1 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp salt

1/2 tsp. ground nutmeg

1/4 tsp. baking powder

1 cup sugar (brown sugar)

1 1/2 cup shredded zucchini

1 egg

1/4 cup oil (applesauce)

1/2 cup chopped walnuts or almonds

*(healthy substitutes) 

• Mix first 6 ingredients together
• In a mixing bowl beat sugar, zucchini, egg and add oil
• Stir flour mixture into zucchini mixture and fold in nuts
• Bake at 350 for 1 hr (mini-loaf pans, require less time and you will need to check every 10-15 minutes, they don’t take a full hr to cook)
• grease pan and cook until a tooth pick comes out clean

 

Enjoy and Blessings,

Michelle